ACHAPPAM/ ROSETTE COOKIES

Achappam is a popular snack in Kerala which is crunchy and mildly sweet.It looks similar to Scandinavian rosette cookies. It is made using a special 'achu' or a round mould which is flower shaped. 

If you use the achappam mould for the first time (new one) take the oil in the pan that you intend to fry the achappam, dip the mould inside and heat the oil till smoking hot; turn off the flame and keep the mould to temper inside the oil overnight (as then the achappam easily comes off from the mould)

INGREDIENTS:

Raw rice - 1 1/2 cup

Thick coconut milk - 1 1/2 cup

Egg - 1 or Maida - 1/4 cup+2tbsp

Sugar - 5 tbsp

Sesame seeds - 1tsp

Salt - pinch

Oil for frying

Achappam mould

METHOD:

1. Soak the rice for 3 to 4 hours.

2. Grind the rice and egg(or maida) together to a fine paste by slowly adding the coconut milk. 

3. Consistency should be similar to that of dosa batter.

4. Add sugar, a pinch of salt and sesame seeds.

5. Keep it aside for 30 mins.

6. Heat oil in a pan/ kadhai. Place an achappam mould in the oil.  { Note: The mould must be dipped in hot oil before immersing in the batter. Else, the achappam may not come out of the mould.}

7. When the mould is hot, remove it from oil and dip into batter. Ensure that batter covers only 3/4 of the mould. Don't dip it completely.

8. Take the mould from the batter and dip into hot oil. When the batter is cooked it will detach itself from the mould and fall into the oil or just shake it a little bit or use a fork.

9. Flip it in between so that all the sides are cooked.

10. Drain well on kitchen tissues.

11. Repeat until the batter is finished.

          Yummy Achappams are ready!!!!!!!!!!